| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 3 1/2 | qt | WATER, WARM |
| 3 1/2 | gl | WATER |
| 3 | c | BACON, SLICED FZ |
| 18 | EGGS SHELL | |
| 3 | lb | CELERY FRESH |
| 6 | oz | ONIONS DRY |
| 4 3/8 | lb | POTATOES FRESH |
| 2 | oz | PEPPER SWT GRN FRESH |
| 1 | oz | SUGAR, GRANULATED 10 LB |
| 1 | T | PEPPER BLACK 1 LB CN |
| 1 3/16 | lb | RELISH PICKLE SWEET |
| 4 1/4 | lb | SALAD DRESSING #2 1/2 |
| 6 | oz | MUSTARD PREP. 1 LB JAR |
| 2/3 | c | VINEGAR CIDER |
| 1/2 | oz | PAPRIKA GROUND |
| 2 3/4 | oz | SALT TABLE 5LB |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT; SIMME 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOES, EGGS, SALT, AND PEPPER. COMBINE SALAD DRESSING, 6 OZ (1/4 CUP) PREPARED MUSTARD, 1 OZ (2 TBSP) GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED BACO WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (1/2 CUP) BACON FAT TO THE SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE. GARNISH WITH PAPRIKA. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY. 2. IN STEP 3, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED. 3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED. 4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: M04101 SERVING SIZE: 2/3 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 473mg
Potassium: 128.9mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 2.3g
Protein: <1g